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Q. What is creme fraiche and is it kosher?

Creme fraiche (Crème fraîche) is a thickened, tangy cream with a rich, velvety texture. Often compared to sour cream, creme fraiche is more nuanced and silkier while the latter is thinner and sourer.

Creme fraiche is traditionally made by setting aside the cream from milk and allowing it to naturally ferment. Once bacteria takes over; a smooth, thick, tart cream results.

Pasteurized creme fraiche, which is manufactured today, is made by mixing a starter culture into the cream and fermenting it at a warm temperature, then quickly chilling it to stop the process. This starter determines the resulting flavor, texture and thickness; some versions have buttery undertones while others are delicately nutty.
While kosher creme fraiche is available in certain locales, it can be easily made at home. Simply add a few tablespoons of buttermilk or sour cream to heavy cream and allow it to stand for several hours at room temperature until the bacterial cultures act on the cream. Once quite thickened, which may take anywhere between 8 to 24 hours, cover and refrigerate for up to 10 days.

If you’ve never cooked with creme fraiche, consider it a substitute for sour cream. Because it can be boiled, reduced and thickened without the risk of curdling, creme fraiche adds a wonderful dimension to savoury dishes likes soups, sauces and casseroles. Delightful with fresh fruit, scooped on top of pudding, or served alongside baked goods, creme fraiche can also be whisked with a little broth or water and heated until bubbly to form a creamy sauce perfect atop vegetables, pasta or fish.

Next time you are in the mood for comfort food, use creme fraiche to make this delicious version of fresh, kosher creamed corn.

Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com.